And this is one of my favorite pasta recipes.its called Rotini with salsa di limon. Its got such a great flavor to it. The Feta and lemon zest add so much. And its easy to make! (Unless you don't have anything to zest a lemon with, like I did the first time I made it)

I usually just wing it in the kitchen, but this one turned out pretty good:

1 can Campbell's Tomato Soup
1 can Campbell's Cream of Mushroom Soup
Green Onions chopped (I think I used 2 or 3)
Sliced Mushrooms (used as much as you like... I like mushrooms, so I think I used a whole package)
Garlic (subjective amount... I just added a bit)
Cubed steak (I think I bought a pack of pre-cut up steak)
Vegetable Seasoning (no measurement, but enough to sprinkle over everything)
Basil (just a dash)
1 tbsp Balsamic Vinegar
Pasta of your choice (I used Rotini)

Directions (such as they are):
1. Fry steak cubes until slightly browned on all sides (cook longer if you like you steak more well done).
2. Add mushrooms, garlic, and vegetable seasoning, and Basil. Scamble fry until mushrooms start to cook.
3. Add soups, balsamic vinegar, and green onions. Stir until everything is well mixed.
4. Cover and simmer on low heat for 15 to 20 minutes.
5. Cook up pasta.
6. (a) Serve sauce over pasta.
(b) Mix pasta into sauce and serve.
7. Eat.

1. Find a chicken.
2. Kill the downy sumbitch. This ain't always too damn easy, either. "Here, chicky-chicky-chicky-chicky" just don't cut it. You could try getting it with a dog, but then you gotta share it. And if you don't, you might end up with no chicken, no dog and no head, either. Some of them dogs do terrible things once they're riled up. This "man's best friend" Mickey Mouse - they all don't dig that bit, especially the ones with big, sharp teeth. So just sneak up on the chicken and clobber it with a club.
3. Build a big fire.
4. Eat your chicken raw. The fire's for those nosy darn dogs.

That omelette is so terribly overcooked >_< But if you like it that way, hey, thats great! (I happen to like SOME foods overcooked, just not anything eggy)

My friends and family say I make the best omelettes ever. I couldn't give a recipie, cause I always put different stuff in the middle.
But a tip for cooking the eggs in an omelette. Medium heat, and cover the pan! That way, you steam the top of it, so you don't have to overcook the bottom in order to flip it (flipping a runny sheet of egg really sucks..) And as SOON as you flip it, add the fillings, cover for 30seconds (to help the cheese melt) flip the omelette in half to close it, leave in the pan for a few seconds to finish the cheese melting process, and serve.

Biggest omelette I have ever made: 16inches. Instead of making indevidulal omelettes for everybody, I made one giant one in the 16inch pan we have. Suprisingly, that was the best omelette I ever made

I will post other recipies I love later, as I am at work now. I love topics like these!

My bro is a pretty awesome cook. I'll ask him later if he has any tips, but I've got something to share.

Irish French Toast (Yeah, I know. I made the name up on the spot, because it's different from conventional FT )

As Many As Needed, usually 3 per person: Bread. Wheat. (Stop whining)
2 to every 4 pieces of bread.
1/4 cup milk for every 4 pieces of bread
Splash of Vanilla. Make it bigger for every 4 pieces of bread
Dash of salt. Same as the Vanilla. Unsalted. But if you skip the salt, then you can use salted.
Butter, not in the mix, but at the ready

Alright, you start with heating up a griddle, or pan. Continue to heat it until you can put a few drops of water on the pan, and it starts to evaporate. While this is happening, mix the eggs, vanilla, milk, and salt in a bowl. Whisk it until bubbles appear. Now take a butter knife, and spread it so it completely covers the pan, or wherever you plan to place the bread. Take the bread, and dip it, very quickly. Don't let it soak. It's OK if some of the pieces don't get covered. Continue to cook and flip, while continuing to apply butter after each flip, until the bread is brown on both sides.

That sounds great! Gonna try it, but use tofu so the wife can eat it too

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it is. easily the best dish I've EVER had.
the lime leaves and lemongrass add this really nice, sweet flavor to the curry sauce. It can be pretty spicy, especially with the red curry paste, just so you know.
to be honest...I'm not sure how tofu would taste in it...I can't imagine it'd be bad though. a lot of asian recipes implement tofu, and it's fairly good too.

1- microwave dog for 20 seconds
2- lay it on a piece of cheese, on top a piece of bread
3- roll it, wrap it with paper towel and smash it together real good
4- throw it back in the microwave for 10 seconds
5- enjoy your smooshy mess free cheesydog

Doughnuts
1- get a can of biscuits
2- get a 2 liter cap and poke holes in each of the biscuit dough patties
3- Drop in some heated oil until on side turns golden brown (they float)
4- flip & repeat. Use the centers for doughnut holes
5- sprinkle powdered sugar & cinnamon or whatever you desire on it. So good

Cheesy peas
1- Can of peas, 3 slices of cheese , 1/4 cup milk, tablespoon butter
2 - mix it all up in a small pan over medium heat. add the cheese last.
3- yum yourself

That omelette is so terribly overcooked >_< But if you like it that way, hey, thats great! (I happen to like SOME foods overcooked, just not anything eggy)

My friends and family say I make the best omelettes ever. I couldn't give a recipie, cause I always put different stuff in the middle.
But a tip for cooking the eggs in an omelette. Medium heat, and cover the pan! That way, you steam the top of it, so you don't have to overcook the bottom in order to flip it (flipping a runny sheet of egg really sucks..) And as SOON as you flip it, add the fillings, cover for 30seconds (to help the cheese melt) flip the omelette in half to close it, leave in the pan for a few seconds to finish the cheese melting process, and serve.

Biggest omelette I have ever made: 16inches. Instead of making indevidulal omelettes for everybody, I made one giant one in the 16inch pan we have. Suprisingly, that was the best omelette I ever made

I will post other recipies I love later, as I am at work now. I love topics like these!

Click to expand...

You must teach me your secrets. I struggle with flipping omlettes. Most of them turn into scrambled eggs with crap in them.

I'm not sure how this is called outside Greece...but here's what you need

One pack of lasagnia [preferably a mixture of colours, green\orange with plain white]
At least 3 bell peppers [I use a combination of orange and yellow]
4-8 sausages
*Mushrooms
*Bacon
At least two different kinds of grated cheese
One small pack of cooking\full fat\double cream
About 200-300 ml of milk

Cook the lasagnia in boiling water for around 8 minutes while chopping up the peppers and sausages into small pieces. Fry them in oil while adding black pepper and chilli pepper and sprinkle ketchup or some other preferably sweet tomato sauce on them.

Once the contents of the frying pan [Mushrooms and bacon are optional] are ready, mix it with spaghetti and cheese in one of those big glass plates they have for use in ovens. Once the plate is full, empty the cooking cream and the milk on top of it, filling it almost all the way up. You should also butter up the plate.

I like to make my omelette as a scrambled egg that's left whole.I''ll add some cooked chopped sausage,porkchop,ham,or bacon to the egg before pouring it in the skilet.

Anyone ever tried making breakfast pizza?
Pour scrambled egg over cooked potato shreds that have been fully toasted,then sprinkle some sausage,bacon peices over the egg. Put the lid on and cook on low till the egg is done.